SubstitutesPublished on Saturday, 23 June 2012 16:43
- Category: Eggs
- Substitute for egg yolk: Arrowroot powder (Arrowroot is a tuber grown in theCaribbean. It is dried and powdered and looks and acts like cornstarch, minus some odor and flavor. It is sold in natural food stores and in many supermarkets in the spice section. In a custard or sauce, substitute two tablespoons of arrowroot per egg yolk. Mix arrowroot in cold water only. It lumps immediately upon contact with heat. Arrowroot yields the same smooth texture as egg yolk, but is thinner and tastes less rich.
- Commercial eggless mayonnaise is available in health food stores.
- Duck eggs and goose eggs do not cross react with chicken eggs and are another alternatives.
If you are reactive to egg whites, here are three suggestions while baking:
- Reduce the amount of space the batter needs to rise. If a cake recipe calls for egg whites, make two smaller cakes or muffins.
- Add two tablespoons of lemon juice or vinegar to the batter to raise its chemical activity, which helps make it lighter.
- Triple the amount of baking soda or powder. Baked goods are slightly heavier without eggs whites, so avoid recipes that depend heavily on them for texture, such as soufflés or angel food cake.
Substitute for EGGS: replace 1 large egg with any of the following:
- 1 teaspoon baking powder + 1 tablespoon liquid + 1 tablespoon vinegar
- 1 teaspoon yeast dissolved in ¼ cup warm water
- 1 ½ tablespoons water + 1 ½ tablespoons oil + 1 teaspoon baking powder
- 1 packet gelatin + 2 tablespoons warm water (don’t mix until ready to use)
- 1 tablespoon pureed fruit such as apricot or bananas
- 3 tbsp unsweetened applesauce or other fruit puree + 1 teaspoon baking powder
- 1 tablespoon flax meal + 3 tablespoons hot water. Let stand stirring occasionally about 10 minutes or until thick. Use without straining.
- Egg replacer, according to package directions
- 4 tablespoons pureed silken tofu + 1 teaspoon baking powder.
To replace the binding effect of egg yolks, you can use arrowroot, ground flax, and other fruit pectin, like apricots or guava. The leavening effect of egg whites can be replaced by baking soda, baking powder, and buffered vitamin C powder.